These cornbread muffins are heavily inspired by Minimalist Baker’s gluten-free cornbread. However, I love cornbread in muffin form, prefer coconut sugar over cane, and don’t use oil when I bake. Which means I changed it up a bit and absolutely LOVE it. Even my nonevegan/non-GF parents love these muffins! So, if you’re interested–even if you’re not vegan or gluten-free!–you should check this recipe out. The end result is worth working with the aquafaba, in my opinion.
I love making them when Husband makes a big batch of chili, but they’re also a great breakfast, snack, or dessert. They’re super impressive though. The pickiest of eaters in my family love them, and if they do, most people will. So give these a shot. They’re so yummy!
Let me know if you try this recipe! Rate it, comment below, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 3/4 unsweetened non-dairy milk
- 1 tsp apple cider vinegar
- 1/3 cup aquafaba
- 1/4 cup coconut sugar*
- 1/4 cup organic cane sugar
- 1 cup + 1 tbsp gluten-free flour
- 1 cup + 2 tbsp fine cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (pink Himalayan recommended)
- 1/3 cup applesauce
Preheat oven to 350 degrees F (176 C) and ready your cupcake/muffin tins. I have silicone muffin cups, so I don't use nonstick spray or parchment paper, but feel free to do so. Alternatively, you can bake these in a 8x8 pan** instead.
Add non-dairy milk and apple cider vinegar to a small bowl and set aside.
Pour aquafaba into a medium mixing bowl and beat with mixer until small peaks form. Add sugar a little at a time and keep beating until it's glossy and firmer peaks form. Then set aside.
Mix dry ingredients (flour through salt) in a large mixing bowl and whisk to combine.
To the dry ingredients, add the milk/vinegar mixture and the applesauce and stir to combine. Then add the aquafaba/sugar mixture and gently mix until combined.
Add batter to prepared muffin tins and bake for 18-22 minutes or until a toothpick comes out clean. Let cool slightly and then enjoy!
*Or you can use 1/2 cup cane sugar (total) for a more traditional cornbread muffin and leave the coconut sugar out.
**For an 8x8, bake for 25-35 minutes.
**Inspired by Minimalist Baker.
You guys! Since going gluten-free, my husband and I rarely eat bread. Not gonna lie–I’m lazy, so I don’t make my own. I have started eating Ezekiel bread every so often (okay, sometimes every day when I make avocado toast), but it’s not the same as the horrible-for-you white bread I ate while growing up. 🙂 And, while this isn’t sandwich bread, it’s a seriously delicious, garlicky, gooey-bread breadstick. OMGYUMMM.
It’s winter: the perfect time for squash recipes. Husband wanted to cook a butternut squash, so I decided that it was a great time to make some bread (recipe from Minimalist Baker – love that blog! Go follow!) out of our leftovers the next day. And what a fabulous idea that was! Mmmmm. This bread baked up so nicely! It smells just as good, and I couldn’t wait to cut into it.